3/4 c. sugar
3 1/2 tbsp. quick tapioca
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. whipping cream (do not whip)
6 c. ripe peaches, peeled and sliced
1/4 c. sliced almonds
Unbaked single crust pastry

In small bowl stir sugar, tapioca, vanilla, nutmeg and cream. Let stand 15 minutes for tapioca to soften. Place peaches into pastry, then pour cream mixture over fruit. Bake at 375 degrees until lightly brown (45 to 50 minutes). if necessary, cover edge of crust with foil to prevent over-browning. Approximately 5 minutes before pie is done, top with almonds. Serve warm or at room temperature.